This moist cinnamon sugar zucchini coffee cake is a warm delight! With tender zucchini and a sprinkle of cinnamon sugar on top, it’s perfect for breakfast or a sweet treat.
Honestly, who knew zucchini could taste this good? It’s like a secret ingredient in delicious disguise! I love serving this cake with my morning coffee—so cozy!
Key Ingredients & Substitutions
Zucchini: Grated zucchini keeps the cake moist and adds a subtle green veggie boost. If you don’t have zucchini, try shredded carrot or apple for a different twist.
Butter: Unsalted butter is great to control salt levels, but you can use coconut oil for a dairy-free option. Just melt and let it cool slightly before adding it to the mix!
Sour Cream: This adds rich moisture. Plain Greek yogurt works too if you’re looking for flexibility and extra protein. You can also use applesauce for a lighter option.
Flour: All-purpose flour gives the best texture, but you can substitute with whole wheat flour for a healthier version or gluten-free flour if needed.
How Do You Keep Your Cake Moist and Flavorful?
To keep your coffee cake moist, follow these tips:
- Don’t overmix after adding the flour. Stir until just combined to maintain a light texture.
- Make sure to measure your grated zucchini correctly! Too little won’t give enough moisture.
- Also, be careful not to overbake. Keep an eye on the cake and check for doneness a few minutes before the timer goes off.
Let the cake cool a bit in the pan before transferring it to a wire rack. This helps retain moisture and makes slicing easier!
Moist Cinnamon Sugar Zucchini Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup sour cream (or plain Greek yogurt)
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35 to 40 minutes to bake. Plus, let it cool for a little bit before slicing. In total, you should plan for about an hour before you can enjoy your delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease and flour an 8-inch square baking pan or a round pan. This will help your cake come out easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This helps ensure everything is well combined and evenly mixed.
3. Cream Butter and Sugars:
In a large mixing bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. This should take about 2-3 minutes. It’s the key to a light cake!
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined. Your batter should look smooth and creamy at this point.
5. Combine Wet and Dry Ingredients:
Gradually stir in the dry mixture alternately with the sour cream, starting and ending with the dry ingredients. Mixing it this way keeps the batter fluffy and avoids overmixing!
6. Fold in the Zucchini:
Gently fold in the grated zucchini, being careful not to overwork the batter. This adds moistness and a wonderful flavor to your cake.
7. Prepare for Baking:
Pour the batter into your prepared baking pan and spread it evenly. This ensures even baking.
8. Make the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture generously over the top of the batter—it adds a lovely sweet crust!
9. Bake the Cake:
Place the cake in the preheated oven and bake for about 35 to 40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs.
10. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. When ready to serve, slice the cake into squares or wedges and enjoy with your favorite coffee or tea!
Enjoy your deliciously moist cinnamon sugar zucchini coffee cake!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour to make the cake a bit heartier and add some extra fiber. Just be aware that the texture might be slightly denser, so you may want to keep an eye on the baking time.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze slices for up to 3 months. Just be sure to wrap them tightly in plastic wrap or aluminum foil before freezing!
Can I Substitute Applesauce for Sour Cream?
Yes! You can use unsweetened applesauce as a substitute for sour cream to lower calories and add a hint of sweetness. Use the same amount (½ cup) for a moist and tasty cake.
What’s the Best Way to Grate Zucchini?
The easiest way is to use a box grater, but you can also use a food processor with a grating attachment. Just remember to squeeze out excess moisture from the grated zucchini with a clean kitchen towel before adding it to the batter—this helps prevent the cake from becoming too soggy!
